GO BEYOND FOUR SEASONS

EARLY

Agretti
Grown by David in Thermal, CA

As the days in the Coachella Valley become too hot for delicate gem lettuces and field greens, Agretti comes into its own, flourishing in the desert. The seeds, sourced directly from Italy, are only viable for a single season. With a short shelf life and a germination rate rarely above 40%, growing Agretti is always a gamble, but David continues to grow it for its outstanding flavor.

That minerality, drawn from saline rich soil, intensifies Agretti’s naturally salty, savory flavor.

The land here sits just nine miles from the Salton Sea, below the old water line, which means the soil carries a saline richness that mirrors Agretti's native Mediterranean environment almost exactly. That minerality hits immediately — a clean, briny depth that makes it taste like it grew somewhere with a view of the sea.

LATE

Minneola Tangelos
Foraged by Greg in Exeter, CA

As stone fruit season winds up, citrus season finishes, with Minneola Tangelos available for just a few days longer. They've been on the tree long enough that the acidity has softened into something honey-like and genuinely surprising — still bright underneath, but rich in a way that makes them feel like a different fruit than the ones you tasted two months ago.

Greg is uniquely situated across from the Lindcove Research Center, which evaluates new varieties of citrus, better ways to grow citrus, and new ways to manage pests. With such proximity, Greg is able to take advantage of the research done by the center to help determine his varietal selection. Trying out new varieties is time consuming — it takes a tree three to five years to begin bearing sellable fruit, and five to eight years to reach full production potential. The decisions being made across the road today are the flavors you'll be cooking with a decade from now.